Ginger Sesame Chicken Coleslaw Salad
A delicious and refreshing salad featuring crunchy vegetables and tender chicken, tossed in a zesty ginger dressing.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup red cabbage, thinly sliced
- ¼ cup green onions, chopped
Dressing Ingredients
- ½ cup mayonnaise For a vegan version, use vegan mayo.
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce Use gluten-free soy sauce to make it gluten-free.
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- to taste Salt and pepper
- Sesame seeds for garnish
Instructions
Preparation
- In a large bowl, combine the shredded chicken, green cabbage, carrots, red cabbage, and green onions.
- In a small bowl, whisk together the mayonnaise, sesame oil, soy sauce, ginger, rice vinegar, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine.
- Let the salad sit for 15 minutes to allow the flavors to meld.
- Serve garnished with sesame seeds.
Notes
Store any leftover salad in an airtight container in the refrigerator and consume within 2-3 days. Keep the dressing separate if storing to maintain crunchiness of the vegetables. Feel free to add other vegetables like bell peppers or cucumbers for more color and flavor, or add nuts for extra crunch.